Chicken with Artichokes and Olives
Ingredients
- 4 chicken thighs with skin and bones
- 1 tablespoon extra-virgin olive oil more as needed
- 12 ounces frozen artichokes thawed
- 4 garlic cloves minced
- 1-1/2 cups cherry tomatoes halved
- Pinch red pepper flakes
- 3/4 cup dry white wine
- 1/3 cup pitted olives halved (use black, green or a mix)
- 1 lemon zested and juiced
- 2 large rosemary branches
- 1 tablespoon unsalted butter
- 1 tablespoon grated Parmigiano-Reggiano more as needed
- 2 tablespoons chopped mint leaves
Instructions
- Heat oven to 375°F. Pat chicken pieces dry with paper towel and season with salt and pepper.
- In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed. Cook, turning occasionally, until golden brown, about 5 to 7 minutes.
- Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, lemon zest and rosemary branches. Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes.
- Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken (becoming more like a sauce) about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese.
- Turn on broiler and adjust oven rack for broiling. Place pan in oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to ensure that it does not burn.)
- Pour lemon juice over pan. Sprinkle with mint and serve.
Notes
* Be sure to thaw the frozen artichokes ahead of time – I recommend overnight in the refrigerator. Place frozen artichokes on paper towels on a plate and cover with plastic wrap. If you only have a few hours, leave them at room temperature.
* Recipe can be doubled – just be sure you have a pot large enough to fit the chicken in a single layer and that you can cover the dish with a lid (aluminum foil will work, too).
* Recipe can be doubled – just be sure you have a pot large enough to fit the chicken in a single layer and that you can cover the dish with a lid (aluminum foil will work, too).
